Mary Berry Lemon Sole With Fennel Slaw

I’ll be honest: the first time I tried pan-frying lemon sole, I turned it into what can only be described as a breadcrumbed mush. Too hot, too fast, and way too eager with the oil. And don’t get me started on the fennel—I didn’t chill it long enough, and it tasted like I’d sliced a raw anise bulb onto the plate. Not lovely.

But once I slowed down, chilled the slaw properly, and let the breadcrumbs set on the fillets? Game changer. Now this has become my go-to when I want something that feels fancy but is secretly fuss-free. Let me show you how I fixed it—and how you can avoid my soggy breadcrumb mistakes.

WHY THIS ONE WORKS SO WELL

Most breadcrumbed fish ends up greasy or bland. This doesn’t—here’s why:

• Panko crumbs make all the difference. They’re lighter and crispier than regular ones, giving that perfect golden crunch without soaking up loads of oil.
• Chilling the fennel slaw is essential. An hour in the fridge softens the fennel just enough while letting the flavours marry—don’t skip it.
• Lemon juice + crème fraîche is a sleeper hit. It adds brightness and creaminess without making the slaw heavy.

INGREDIENTS + WHY THEY MATTER

• Lemon sole fillets – Mild, flaky, and super quick to cook. I tried cod once… too thick and clunky for this light slaw.
• Panko breadcrumbs – The airy crunch is unbeatable. I tested regular crumbs and regretted it—turned soggy fast.
• Egg + flour – The classic breadcrumb base. Skipping the flour led to patchy coverage.
• Fennel bulb – Brings that fresh, anise-like crunch. Mandolin is a must here unless you’re a knife wizard.
• Crème fraîche – Rich but not heavy. I tested Greek yoghurt as a swap—it worked, but tasted more tangy than creamy.
• Fresh lemon juice – Brightens both fish and slaw. Bottled stuff? Too sharp, not enough nuance.
• Parsley – Adds a clean, herbal finish. I forgot it once—surprisingly noticeable!

WANT TO CHANGE IT UP? HERE’S HOW

• Egg-free? Use a little mayo to coat the fish before adding breadcrumbs. Worked surprisingly well.
• Dairy-free? Swap crème fraîche for a plant-based alternative (I tried Oatly’s cream and it held up!).
• No fennel? Try shaved celery with a squeeze more lemon—different vibe, but still crisp and fresh.
• Add heat? A pinch of mustard powder in the slaw lifts the whole thing—especially good if your fennel’s on the mild side.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fish fell apart in pan	Too much oil or pan too hot	Medium heat + don’t move the fish too early
Breadcrumbs slid off	Didn’t chill after coating	Chill for at least 15 mins before frying
Fennel too tough	Didn’t chill the slaw	Always give it at least an hour in the fridge
Slaw was watery	Fennel not dried after slicing	Pat fennel dry before mixing with crème fraîche

HOW TO MAKE MARY BERRY’S LEMON SOLE WITH FENNEL SLAW

1. Make the slaw first: Trim and halve your fennel bulb, remove the core, and thinly slice (mandolin is best). Squeeze over the lemon juice, season, and toss. Stir in crème fraîche and parsley. Cover and chill for at least 1 hour.
2. Prep your fish: Lay out your flour, beaten eggs, and panko in separate shallow dishes. Season your fillets with salt and pepper. Coat in flour, then egg, then breadcrumbs. If you’ve got time, chill them.
3. Fry the fish: Heat a large non-stick pan over medium heat. Add the oil and butter. Fry fillets for ~2 mins each side until golden. Don’t overcrowd the pan—it drops the heat.
4. Drain and serve: Lay the fish on kitchen paper. Plate up with lemon wedges and a spoon of chilled fennel slaw.

TIPS FROM MY KITCHEN

• I always dry the fennel slices on a tea towel before mixing—cuts down on watery slaw.
• My old frying pan heats unevenly, so I rotate the fillets halfway through frying.
• I sometimes add a smidge of Dijon mustard to the crème fraîche for extra zip.
• Leftover slaw? Lovely inside a crusty roll with smoked salmon.

STORAGE + SERVING

• Fridge: Store fish and slaw separately. Fish keeps 2 days, slaw 3.
• Don’t freeze: Trust me, you’ll end up with breadcrumb mush and watery slaw.
• Reheat fish: Best in a hot oven (200°C/180°C fan) for 5–7 mins—not the microwave.
• Serve with: New potatoes, green beans, or even crusty bread to scoop up the slaw.

FAQs – REAL QUERY ANSWERS

Q: Can I use frozen sole fillets?
A: Yes—but thaw them completely and pat dry. Any moisture ruins the coating.

Q: What’s a good sub for fennel if I hate the taste?
A: Try super-thin celery or even kohlrabi. Add a bit more lemon to lift it.

Q: Can I bake the fish instead of frying?
A: You can—200°C (180°C fan), ~12 mins. But it won’t get quite as crisp.

Q: Is this dish low calorie?
A: It’s on the lighter side, yes—especially if you don’t go wild with oil. Around 195 kcal per serving.

Q: Can I prep this ahead?
A: You can make the slaw a day early. Fish is best fried fresh, but you can breadcrumb it earlier and chill.

Try More Recipes:

• Mary Berry Fish Curry With Coconut Milk
• Mary Berry Fish Pie With Crushed Potatoes​
• 15+ Mary Berry’s Ultimate Comfort Food Recipes for Cozy Nights
• Mary Berry Mac And Cheese Recipe